S
system
Guest
My dough forms bubbles while baking. Is my dough rising too much or not enough? I use active- dry yeast.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
indie_pizza
New member
I’m guessing it’s a matter of heat getting trapped under your crusts, not a dough problem. Your dough isn’t being docked well enough before putting your toppings on, most likely. We also had a huge problem with this for our cheese and pepperoni pizzas because the toppings were not as heavy. Started adding a little more sauce to those and problem was solved.
Last edited:
famouspizza
New member
we use a heavy-duty metal docker instead of the plastic type docker and it made a big difference
Last edited:
NicksPizza
New member
sfranchi, tell me/us about your dough handling process. Blisters/bubbles is also a symptom of inadequate fermentation and/or cold dough going into the oven. I have found that if my dough is sufficiently mature, and I let it temper at room temp for 30 to 45 minutes before baking, then I get little to no bubbling whatsoever.
How are you handling your dough?
How are you handling your dough?
Last edited: